Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

  • prep time 15 min
  • total time 10 hr 15 min
  • ingredients 10
  • servings 4

Ingredients

1 1/4
pounds boneless skinless chicken thighs
2
cans (15.5 ounces each) pinto beans, rinsed and drained
2
cans (4.5 ounces each) Old El Paso™ chopped green chiles
2
chipotle chiles (from 6-ounce can),seeded and chopped
1
envelope (0.87 ounce) chicken gravy mix
1
package (6.8 ounces) Spanish rice mix
2
cups water
2
tablespoons olive oil or butter
1
medium tomato, seeded and chopped ( 3/4 cup)
Chopped fresh cilantro, if desired
  • 1 Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
  • 4 Meanwhile, gently stir tomato into chicken mixture.
  • 5 To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    180),
    % Daily Value
    Cholesterol
    90mg
    90%;
    Sodium
    1420mg
    1420%;
    Total Carbohydrate
    77g
    77%
    (Dietary Fiber
    21g
    21%
    ),
    Protein
    51g
    51%
    ;
    % Daily Value*:
    Iron
    54%;
    Exchanges:
    5 Starch; 5 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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